Foodsaver Reheating Times

[Brew BQ]

Just got a foodsaver and vacuum sucked some brisket this weekend. :) The foodsaver guides and DVD say something about making sure the water is below 140* and a low simmer. How long do you reheat it? I don't want to "boil the bag" and then find out it's not reheated or hot enough. :shock: I'm sure once you open the bag, the boiling process is done. :!: So what's an average time that everyone does on the "boil the bag" reheating process? :)

[Zeeman]

If brisket is whole & frozen I'll simmer for about 1 hour, thawed about half that time.
Sliced/chopped brisket frozen about 40 minutes, thawed about 20 minutes.
Course it won't hurt if simmered longer to be sure it's wwarmed well.
z

[TexLaw]

I simmer frozen ribs about 30 minutes, frozen brisket flats about 45 minutes, and small packages of chopped beef (roughly four sandwiches worth) about 20 minutes. Sausage takes about 20 minutes, as well. With pork loin, i keep an eye on it after about 20 minutes, so that I don't overcook it.

I actually cover the food in hot water from the tap, put the pot on hot stove at high heat, set the timer for the times stated above, turn the fire down when I reach a boil, and come back when the timer goes off. That's my protocol on my stove, though. Results may vary with your stove.

I'm also sure you meant that the instructions state to stay above 140, not below. :)

Have fun with that Foodsaver!


TL

[Brew BQ]

TL, I'm sure you are right about the above 140*. It's amazing that I can remember the number but can't remember whether it's above or below.

As a kid growing up I used to could reheat things in the oven all the time and knew the approx. times. Since microwaves came along, I can't reheat anything in the oven anymore. It seems the boiling times are similar to oven times.

Thanks for the numbers. I probably would have only done it about 10-15 minutes and would have had Brisket-sicles for dinner!

[M38A1]

Volume or mass of the meat chunk will also factor in.

I've always tried to thaw my bag-sucked brisket first, then boiling water normally about 20 minutes. Ribs, maybe 15 minutes, 20-25 if frozen.

The really cool thing about boiling is that its about 212*F (elevation dependent) and we run briskets or butts to about 200 so the 'overcook' facter is very small.